Braised Pork Roast with Olives

Ingredients

  • ½ tablespoon extra virgin olive oil
  • 1 3 1/2-pound rack of pork, 6 ribs, boned, tied to the rack of bones
  • 5 cloves garlic, minced
  • ½ cup chopped red onion
  • 3 bay leaves, preferably fresh
  • cup red wine vinegar
  • ¾ cup ruby port
  • 1 cup chicken stock, approximately
  • Salt and freshly ground black pepper
  • ¼ cup sliced pitted Kalamata olives
  • 1 tablespoon chopped flat-leaf parsley
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      585 calories; 35 grams fat; 11 grams saturated fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 53 grams protein; 167 milligrams cholesterol; 292 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Place oil over medium-high heat in a 4- to 5-quart Dutch oven or stovetop casserole. Add pork and sear on all sides until lightly browned, about 20 minutes. Remove meat.
  2. Add garlic and onions; sauté over medium-low heat until soft. Add bay leaves; deglaze pan with vinegar. Add port and stock. Season meat with salt and pepper; return to pot.
  3. Place over very low heat and cook, basting occasionally, 40 to 45 minutes, until an instant-read thermometer reads 140 degrees. Add a little more stock if liquid cooks down too fast. Remove meat to a platter to rest 15 to 20 minutes; temperature will rise to 150 to 155 degrees.
  4. Reheat sauce and add olives and parsley. Adjust seasoning as needed.
  5. Slice meat and cut ribs apart. Arrange all on a platter, spoon sauce over and serve.

1 hour 15 minutes

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